Palauan Cuisine

Palauan cuisine is the wholesome island food of the western Pacific, drawn from the abundant sea and the tropical land, and layered with the influences of the peoples who have passed through, from Japanese and Filipino to American. The ocean provides the mainstay: fresh reef fish, tuna and an array of seafood, eaten grilled, raw as sashimi, or in soups. Starchy staples of taro, cassava and sweet potato accompany meals, alongside tropical fruit and coconut. Traditional delicacies include fruit-bat soup, a local speciality, and the giant clam and mangrove crab prized from the reefs and mangroves.

Highlights

• The fresh reef fish - the grilled fish, tuna and seafood.
• Taro and cassava - the starchy island staples.
• The mangrove crab and clam - the prized reef and mangrove seafood.
• The island fruit - the tropical fruit and coconut.

When to go

Year-round; local eateries in Koror serve fresh seafood and island dishes, often alongside the Japanese, Filipino and American fare reflecting Palau's history and its diverse population. The freshest fish and seafood, straight from the surrounding reefs and mangroves, are the highlight of eating in this ocean nation.

Things to know

Palauan food is simple, fresh island cooking centred on superb seafood and starchy staples rather than a varied or refined cuisine, and much everyday eating leans on imported and Asian-influenced dishes; some traditional delicacies, such as fruit-bat soup, raise conservation and ethical concerns and are not to every taste. For the fresh reef fish, seafood and tropical produce of a remote Pacific nation, though, eaten with island simplicity, Palauan food is a wholesome and authentic pleasure.

Nearby

Koror's eateries and markets are the main places to eat.